Ingredients (6)
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boneless, skinless chicken breasts 1 pound
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hot sauce 1 cup
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cream cheese 8 ounces
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unsalted butter 1 stick
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shredded cheddar cheese 2 cups
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Hidden Valley® Original Ranch® Dips Mix 1 (1 oz.)
Nutrition Facts
Calories:
520,
Total Fat:
43g
66%,
Saturated Fat:
25g
156%,
Trans Fat:
0g,
Cholesterol:
170mg
57%,
Sodium:
2142mg
93%,
Total Carbohydrates:
5g
2%,
Dietary Fibers:
1g
4%,
Sugars:
2g,
Protein:
28g,
Vitamin A:
1443 IU
29%,
Vitamin C:
31mg
38%,
Calcium:
320mg
32%,
Iron:
1mg
6%,
Potassium:
426mg
12%,
*Percent Daily Values are based on a 2,000 calorie diet.
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Categories (4)
Steps (3)
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1
Arrange chicken in the bottom of a pressure cooker. Season with
the dips mix. Add hot sauce, cream cheese and butter. -
2
Seal the lid and set the pressure cooker on manual high pressure for 15 minutes. When the time is up, do a quick release by carefully turning the pressure valve.
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3
Shred the chicken with forks and stir in the cheddar cheese. Serve hot with vegetables, tortilla chips or potato chips.
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1Arrange chicken in the inner pot of your multi-cooker. Season with the dips mix. Add hot sauce, cream cheese and butter. Close the lid, leaving it on venting, not sealing.
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2Press the slow cook button. Press the “adjust” button and change the heat setting to “normal.” Set the timer for 6 hours.
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3Shred the chicken with forks and stir in the cheddar cheese. Serve hot with vegetables, tortilla chips or potato chips.
* Always follow manufacturer’s instructions.
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Did you make this recipe?
I made it
(146 people made this)
Notes
Keeping Notes? Save 'em here.
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